Salmon Pâté, Bouillabaisse and Gino

Pickled Ginger Peel the ginger and cut it into long, thin slices. Blanch the ginger briefly by placing it in a saucepan and adding just enough water to cover. Bring to the boil, then remove from the heat as soon as the water begins to boil. Leave to stand for about 10 minutes, then drain.

Combine the ingredients for the pickling liquid in a saucepan and bring to the boil. Pour the hot liquid over the ginger and leave to pickle for at least a few hours, preferably overnight.

Salmon Pâté Remove any remaining bones from the salmon, then blend everything except the roe and dill until completely smooth. Gently fold half of the dill and the roe into the salmon mixture.

Generously butter a tall, narrow ovenproof dish or loaf tin. Add the remaining dill and turn the dish so that the inside is evenly coated. Pour in the salmon mixture and cover with aluminium foil.

Place the pâté dish in a larger roasting tin and add hot water around it to create a water bath. Bake at 175°C (350°F) for about 50 minutes, or until the pâté reaches an internal temperature of about 65°C (150°F) in the centre. The cooking time may vary depending on the size and depth of the dish.

Fry the bread in butter until golden and crisp. Serve the pâté with the butter-fried bread, an extra spoonful of Swedish vendace roe and the pickled ginger on the side.

Saffron Aioli When making aioli or mayonnaise, it is important to let both the egg yolk and oil come to room temperature first, otherwise there is a greater risk of the mixture splitting.

Whisk the egg yolk vigorously while adding the oil very slowly. Start with just a few drops at a time, then gradually increase to a thin, steady stream as the emulsion begins to form. Add the remaining ingredients and mix thoroughly.

If the aioli does split, don’t despair. Start again with a fresh egg yolk and a little oil, then slowly whisk the split mixture into the new emulsion.

The aioli benefits from resting in the refrigerator overnight, allowing the flavours to develop, so it is best prepared the day before. It will keep well in the refrigerator for up to a week.

Bouillabaisse Prepare the fish by cleaning and filleting it, unless your fishmonger has already done this for you. If you buy fillets, ask to keep the fish trimmings, including the heads and bones, but not the guts or skin – these will form the base of your stock.

Cut the fish fillets into pieces about 3–4 cm (1½ inches) across. Peel the shrimp, reserving a few whole, unpeeled shrimp for garnish.

Place the fish trimmings and shrimp shells in a saucepan and sauté them in a little oil for about 5 minutes. Add 500 ml (about 2 cups) of water and leave to simmer gently for about 40 minutes, adding a little more water if needed. Strain the stock, then return it to the pan and reduce to about 150 ml (⅔ cup).

Finely chop the shallot, carrot, parsnip and fennel. Heat a little oil in a large saucepan and sauté the vegetables over medium heat for about 5 minutes. Stir in the tomato purée and let it cook briefly to deepen the flavour.

Add the water, wine and fish stock and simmer for about 10 minutes. Stir in the cream, add the fish and cook for another 10 minutes.

Add the mussels, cover and cook for a couple of minutes, or until they have opened. Discard any mussels that remain closed. Finally, add the peeled shrimp. Do not let them boil – they only need to warm through.

Serve with a generous spoonful of saffron aioli and some good crusty bread – and enjoy.

Whisk the eggs, sugar and room-temperature butter together until combined, but avoid over-whisking the mixture. Add the flour and desiccated coconut and mix thoroughly.

Spoon the mixture onto a baking sheet lined with baking parchment, forming large rounds. Bake at 175°C (350°F) for about 15 minutes, or until golden brown. Transfer to a wire rack and leave to cool completely.

Cut the fruit into generously sized pieces and arrange it over the coconut bases. Grate plenty of white chocolate over the top.

Place under a hot grill (broiler) at 250°C (480°F) for up to 5 minutes, just until the chocolate begins to melt and the top takes on a little colour. Keep a close eye on them, as the white chocolate can brown very quickly.

Serve immediately.